Old‑Fashioned Pancakes

Sift the all‑purpose flour and whole‑wheat flour together into a large bowl to remove clumps.

Add the baking powder, brown sugar, and salt to the flour mixture and stir to combine.

Make a well in the center and add the slightly beaten egg, milk, and melted butter; whisk until a smooth batter forms.

If the batter seems too thick, add a little more milk until it reaches a pourable consistency.

Heat a skillet or griddle over medium‑high heat and lightly grease with butter (or oil if preferred).

Pour a measured amount of batter onto the hot surface; cook until bubbles appear on the surface and the edges look set.

Flip the pancake and cook the other side until golden brown and fluffy.

Repeat with the remaining batter, adjusting heat as needed to avoid burning.

Serve the pancakes hot, topped with fresh fruit, syrup, or any toppings you like.